Croatian’s love their polenta, and my gluten-free low carb cheesy recipe takes this dish to new levels. My version of this staple Croatian dish has all the flavours and textures of a true classic, but without all the carbs. In Croatia, polenta is typically made with cornmeal, and served with a sauce. I made mine with yellow squash which resembles its cousin the ‘zucchini’. Along with the finest cheesy and buttery ingredients.
My polenta is so easy to make and perfect as a side dish. Plus this healthy low carb alternative to a traditional polenta is made in half the time.
In certain regions of Croatia polenta is called zganci, and is typically eaten with cream, yogurt, or kefir for breakfast.
As you can see, there are many ways to enjoy this low carb gluten free version of polenta. Serve it as is, or add a dollop of sour cream or as my oldest son did enjoy with a Dalmatian beef stew (Pasticada). YUM, so decisions.
Low Carb Polenta
Ingredients
3 medium yellow squash which is right beside the Zucchini in the supermarket
2 tablespoons of unsalted butter
1/4 cup full fat cream cheese
1/4 cup Parmesan cheese
1.4 teaspoon black pepper
Salt
Directions
1. Cut off ends of squash and chop, as shown in first picture. Add squash in food processor and finely chop until it resembles fine corse texture.
2. In a sauce pan add butter over medium heat, allow butter to melt. Add finely chopped squash from the food processor to pan and simmer for 5 minutes on medium heat.
3. Add the cream cheese and mix until melted and combine. Add parmesan cheese then cook over low/medium until cheese is fully melted and combined. Enjoy.